1 cup yellow cornmeal
1 1/2 cup all-purpose flour
1/2 white sugar
1 Tbl baking powder
1/4 tsp salt
1 egg, beaten
1 1/2 cup buttermilk or 2 % milk
1 Tbl vegetable oil
1 Tbl honey
1 (10 count) package of hot dogs
10 wooden skewers or chopsticks
2 qts vegetable oil for frying
In a large pot, turn heat to medium and heat the 2 quarts of oil. In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter) Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog. Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.
Note: I am gluten free so I used gluten free corn mix and flour and it still works great.
Enjoy!
Thursday, December 19, 2013
Crock Pot Ceasar Chicken Sandwich
4 boneless, skinless chicken breast
1 cup ceasar dressing
1/2 cup shredded parmesan cheese
1 tsp black pepper
Romaine lettuce leaves
Hamburger Buns
Cook chicken in crockpot with 1/2 cup of water on low for 3-4 hours or until chicken is done. Drain and return to crockpot. Shred chicken. Stir in ceasar dressing, parmesan and pepper. Cook on low for 30 more minutes. Serve on toasted buns with romaine.
Note: You may be thinking the same thing I did when I read this recipe. I have never heard of the ceasar flavor on a sandwich until now. But this is AMAZING! A must try.
Enjoy!
1 cup ceasar dressing
1/2 cup shredded parmesan cheese
1 tsp black pepper
Romaine lettuce leaves
Hamburger Buns
Cook chicken in crockpot with 1/2 cup of water on low for 3-4 hours or until chicken is done. Drain and return to crockpot. Shred chicken. Stir in ceasar dressing, parmesan and pepper. Cook on low for 30 more minutes. Serve on toasted buns with romaine.
Note: You may be thinking the same thing I did when I read this recipe. I have never heard of the ceasar flavor on a sandwich until now. But this is AMAZING! A must try.
Enjoy!
Crock Pot Pesto Chicken Ranch
8 boneless, skinless chicken thighs
6 oz jar basil pesto
1 package of ranch dressing seasoning mix
1/2 cup chicken broth
Mix pesto, ranch mix and broth. Place thighs in crock pot and pour ranch mix on top. Cook on high for 3-4 hours or on low for 6-8 hours.
Note: This dish is really good with mashed potatoes or on top of a plain backed potato.
Enjoy!
6 oz jar basil pesto
1 package of ranch dressing seasoning mix
1/2 cup chicken broth
Mix pesto, ranch mix and broth. Place thighs in crock pot and pour ranch mix on top. Cook on high for 3-4 hours or on low for 6-8 hours.
Note: This dish is really good with mashed potatoes or on top of a plain backed potato.
Enjoy!
Chicken and Wild Rice Casserole
1 6oz package of instant wild rice mix
1 medium onion, chopped
1 celery stalk, chopped
2 Tbl butter
1 10 3/4oz cream of chicken soup
1/2 cup sour cream
1/3 cup chicken broth
2 Tbl fresh basil or 1/2 tsp dried basil, crushed
2 cups of shredded cooked chicken or turkey
1/3 cup finely shredded parmesan cheese
Cook rice according to package, or in rice cooker. Meanwhile, preheat oven to 350. In a large skillet, cook onion and celery in butter over medium heat until tender. Stir in soup, sour cream, broth and basil. Stir in cooked rice and chicken. Transfer to ungreased 2-qt baking dish. Sprinkle with cheese. Bake uncovered for 35 minutes or until heated through.
Note: It seemed a little thick to me so I added a little more chicken broth. And I wanted to make more than 2-qt so I added another can of cream of chicken soup and about half a cup to 1 cup more turkey. Made a 8x11 pan.
Enjoy!
1 medium onion, chopped
1 celery stalk, chopped
2 Tbl butter
1 10 3/4oz cream of chicken soup
1/2 cup sour cream
1/3 cup chicken broth
2 Tbl fresh basil or 1/2 tsp dried basil, crushed
2 cups of shredded cooked chicken or turkey
1/3 cup finely shredded parmesan cheese
Cook rice according to package, or in rice cooker. Meanwhile, preheat oven to 350. In a large skillet, cook onion and celery in butter over medium heat until tender. Stir in soup, sour cream, broth and basil. Stir in cooked rice and chicken. Transfer to ungreased 2-qt baking dish. Sprinkle with cheese. Bake uncovered for 35 minutes or until heated through.
Note: It seemed a little thick to me so I added a little more chicken broth. And I wanted to make more than 2-qt so I added another can of cream of chicken soup and about half a cup to 1 cup more turkey. Made a 8x11 pan.
Enjoy!
Friday, November 8, 2013
Salsa Chicken Casserole
1 cup uncooked instant rice
1 can corn
1 (15 oz.) can black beans
1 (16 oz.) jar salsa
1 cup chicken broth
1/2 Tbl chili powder
1/2 tsp oregano
2 LG (1.5 lbs) chicken breast
1 cup shredded cheese
2 whole green onions, sliced
Preheat the oven to 375 degrees. Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly combined. Cut the chicken breasts into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour. Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.
Tip: Serve with refried beans!
Enjoy!
1 can corn
1 (15 oz.) can black beans
1 (16 oz.) jar salsa
1 cup chicken broth
1/2 Tbl chili powder
1/2 tsp oregano
2 LG (1.5 lbs) chicken breast
1 cup shredded cheese
2 whole green onions, sliced
Preheat the oven to 375 degrees. Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly combined. Cut the chicken breasts into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour. Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.
Tip: Serve with refried beans!
Enjoy!
Thursday, November 7, 2013
White Bean Chili
1 1/2 lbs uncooked chicken breast (can be frozen) cut into 1-2″ chunks
2 – 15 o.z cans of white beans
1 – 15 oz. can of white corn (I used yellow since I couldn't find white)
1 onion chopped
1 package taco seasoning
1 – 7 oz. can of chopped green chilies
1 can cream of chicken soup
1 – 14 oz. can of chicken broth
2 – 15 o.z cans of white beans
1 – 15 oz. can of white corn (I used yellow since I couldn't find white)
1 onion chopped
1 package taco seasoning
1 – 7 oz. can of chopped green chilies
1 can cream of chicken soup
1 – 14 oz. can of chicken broth
Spray your crock pot with non-stick cooking spray and place the chicken breast on the bottom.Top your chicken with the beans, corn and onion. In a bowl, combine the garlic, taco seasoning, green chilies, soup and broth. I used a whisk to help break up the creamy soup. Once mixed together well, add the liquid to your crock pot and give everything a good mix while trying to leave the chicken at the bottom. Cover and cook on LOW for 8-10 hours.
Enjoy!
Creamy Garlic Pasta
| 2 | tsp olive oil |
| 4 | cloves garlic, minced |
| 2 | tbsp butter |
| ¼ | tsp salt |
| ½ | tsp pepper |
| 3 | cups chicken stock |
| ½ | lb spaghetti or angel hair pasta |
| 1 | cup grated parmesan cheese |
| ¾ | cup heavy cream |
| 2 | tbsp chopped fresh parsley |
In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.
Note: I'm not a big fan of garlic so I made it without it and it was still so good.
I also didn't have fresh parsley so i used dried.
Enjoy!
Baked Potato Soup
5 lb potatoes, washed but not peeled, diced into 1/2 inch cubes
1 med onion, diced
5 tsp powder garlic
64 oz (8 cups) chicken stock/broth
16 oz cream cheese
1 tsp season salt
In the crockpot, add potatoes, onion and chicken broth. Cook on high for 6 hours or low for 10 hours.
Alternate the potato mixture and cream cheese in blender and almost make it a puree. I left about two cups of the potatoes in the crockpot and just kinda mash the, just a little bit and then I added the puree mixture.
Top with cheese, bacon bits and chives.
Enjoy!
Thursday, October 3, 2013
Chicken Bacon Ranch Pasta
1/2 lb Penne Pasta
4 slices of bacon, diced
4 tbl butter
1 large or two medium chicken breast, boneless and and skinless cut into bite size pieces
1 tbl flour
1/2 package ranch dressing mix
1 c. milk
1/2 c. shredded cheese
Cook pasta. While pasta is cooking, start cooking bacon until crisp. dry bacon on paper towel. Drain all but 1/2 tbl of bacon grease from pan. Add butter to bacon drippings. Add chicken and cook until no longer pink and slightly brown. Sprinkle flour and ranch mix in chicken and mix until coated. Stir in the milk and cook, stirring occasionally, until thick and bubbly. Stir in half of bacon and cheese. Serve on top pf pasta and sprinkle bacon on top.
I know it may sound kinda hard but I promise, if you know what your doing, it's not bad at all. This was a favorite in my house!
Enjoy!
Crockpot Tater Tot Casserole
1 lb ground beef, browned
1 can Rotel
8 oz. package of frozen tater tots
1 can cream of chicken soup
1 small onion
2 c. shredded cheese
Cook meat and add onion and rotel. Pour meat mixture into the bottom of greased crockpot. Mix in soup. Top with tater tots. Cook low for 2-3 hours. 30 before serving, top with cheese.
Note: You can always use a can of crushed tomatoes and a can of green chilis if you don't have rotel.
Enjoy!
1 can Rotel
8 oz. package of frozen tater tots
1 can cream of chicken soup
1 small onion
2 c. shredded cheese
Cook meat and add onion and rotel. Pour meat mixture into the bottom of greased crockpot. Mix in soup. Top with tater tots. Cook low for 2-3 hours. 30 before serving, top with cheese.
Note: You can always use a can of crushed tomatoes and a can of green chilis if you don't have rotel.
Enjoy!
Wednesday, October 2, 2013
Creamy Garlic Pasta
| 2 | tsp olive oil |
| 4 | cloves garlic, minced |
| 2 | tbsp butter |
| ¼ | tsp salt |
| ½ | tsp pepper |
| 3 | cups chicken stock |
| ½ | lb spaghetti or angel hair pasta |
| 1 | cup grated parmesan cheese |
| ¾ | cup heavy cream |
| 2 | tbsp chopped fresh parsley In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parm cheese until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately. Note: I'm not a big fan of garlic so I didn't put it in and it still tasted really good. Also, I forgot to buy the fresh parsley so I used dried and it turned out great. Enjoy! |
Tuesday, April 23, 2013
Strawberry Cream Cheese Croissants
1 package pillsbury crescent rolls
1/4 c. strawberry jam
4 oz. cream cheese, room temperature
1/4 c. white sugar
1/2 tsp lemon juice
1/2 tsp vanilla extract
1 egg plus 1 tsp water for egg wash
Preheat oven to 375 and line a cookie sheet with parchment paper. With electric mixer, mix cream cheese, sugar, lemon juice and vanilla. Cream together until there are no lumps. Unroll each crescent roll. On the fattest part of the roll, put 1 tsp of cream cheese mixture and 1 tsp of jam. Roll into crescent shape. Whisk together egg and water and brush over each roll. Bake 8-10 minutes until rolls are golden brown and inside are no longer doughy.
Note: You can use any flavor jam or different tastes!
Enjoy!
1/4 c. strawberry jam
4 oz. cream cheese, room temperature
1/4 c. white sugar
1/2 tsp lemon juice
1/2 tsp vanilla extract
1 egg plus 1 tsp water for egg wash
Preheat oven to 375 and line a cookie sheet with parchment paper. With electric mixer, mix cream cheese, sugar, lemon juice and vanilla. Cream together until there are no lumps. Unroll each crescent roll. On the fattest part of the roll, put 1 tsp of cream cheese mixture and 1 tsp of jam. Roll into crescent shape. Whisk together egg and water and brush over each roll. Bake 8-10 minutes until rolls are golden brown and inside are no longer doughy.
Note: You can use any flavor jam or different tastes!
Enjoy!
Chicken Cordon Bleu
3 Boneless chicken breasts cut in half. (Like you're butterflying it only finish the cut)
12 slices of honey deli ham
1 c. bread crumbs
2 Tbl butter, melted
1/2 lb thinly sliced swiss cheese
Parmesan -Dijon Cream Sauce:
2 Tbl butter
2 Tbl flour
1 c. Milk
1 chicken bouillon cube, crushed
1 Tbl dijon mustard
1/2 tsp Worcestershire sauce
1/2 c finely grated parmesan cheese
Preheat over to 350. Coat a 9x13 inch baking dish with cooking spray. In a medium bowl, combine bread crumbs and 2 tablespoons of melted butter, set aside. Lay all the sliced chicken breast in bottom of baking dish. Top each breast with 2 slices of ham and 2 slices of swiss cheese so the the entire breast is covered. Sprinkle bread crumbs on top of chicken. Cook 30-35 minutes or until chicken is no longer pink and juices are clear.
While chicken is cooking, melt 2 tablespoons of butter in a sauce pan. Whisk in flour to form a roux. Cook for 1-2 minutes. Slowly pour in the milk while whisking constantly. Make sure there are no clumps. Stir in the bouillon. Whisk constantly until it begins to thicken. About 5-7 minutes. Remove from heat and stir in mustard, worcestershire, and parmesan cheese. Stir until cheese is melted. Keep sauce warm.
I have made chicken cordon bleu before but not like this. And the sauce is amazing! So going to be making this again.
Enjoy!
12 slices of honey deli ham
1 c. bread crumbs
2 Tbl butter, melted
1/2 lb thinly sliced swiss cheese
Parmesan -Dijon Cream Sauce:
2 Tbl butter
2 Tbl flour
1 c. Milk
1 chicken bouillon cube, crushed
1 Tbl dijon mustard
1/2 tsp Worcestershire sauce
1/2 c finely grated parmesan cheese
Preheat over to 350. Coat a 9x13 inch baking dish with cooking spray. In a medium bowl, combine bread crumbs and 2 tablespoons of melted butter, set aside. Lay all the sliced chicken breast in bottom of baking dish. Top each breast with 2 slices of ham and 2 slices of swiss cheese so the the entire breast is covered. Sprinkle bread crumbs on top of chicken. Cook 30-35 minutes or until chicken is no longer pink and juices are clear.
While chicken is cooking, melt 2 tablespoons of butter in a sauce pan. Whisk in flour to form a roux. Cook for 1-2 minutes. Slowly pour in the milk while whisking constantly. Make sure there are no clumps. Stir in the bouillon. Whisk constantly until it begins to thicken. About 5-7 minutes. Remove from heat and stir in mustard, worcestershire, and parmesan cheese. Stir until cheese is melted. Keep sauce warm.
I have made chicken cordon bleu before but not like this. And the sauce is amazing! So going to be making this again.
Enjoy!
Chicken Tortilla Soup
1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C green bell pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C green bell pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
Add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours. Remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.
Note: I cut the chicken into cubes before putting it in the crock pot so I didn't have to do the shredding process.
Enjoy!
Penne Pasta with Sun-Dried Tomato Sauce
2 c. (8 oz) dry penne pasta
8 sun-dried tomatoes, chopped (about 1/3 cup)
1 can (12 oz) evaporated lowfat 2% milk
2 cups shredded italian-style four cheese blend
1 tsp. dried basil
1/4 tsp. garlic powder
1/4 tsp. black pepper
Cook pasta according to package adding sun-dried tomatoes for the last two minutes of cooking time. Drain. In a medium saucepan, combine milk, cheese, basil, garlic powder and pepper. Cook over medium heat stirring often until cheese is melted. Remove from heat. Add to pasta. mix until combined.
Note: This is just as good without the sun-dried tomatoes. You can also add diced tomatoes instead.
Enjoy!
8 sun-dried tomatoes, chopped (about 1/3 cup)
1 can (12 oz) evaporated lowfat 2% milk
2 cups shredded italian-style four cheese blend
1 tsp. dried basil
1/4 tsp. garlic powder
1/4 tsp. black pepper
Cook pasta according to package adding sun-dried tomatoes for the last two minutes of cooking time. Drain. In a medium saucepan, combine milk, cheese, basil, garlic powder and pepper. Cook over medium heat stirring often until cheese is melted. Remove from heat. Add to pasta. mix until combined.
Note: This is just as good without the sun-dried tomatoes. You can also add diced tomatoes instead.
Enjoy!
Boston Cream Poke Cake
1 box yellow cake mix
(ingredients to make cake; eggs, oil water)
2 boxes vanilla pudding mix
4 cups milk
1 tub chocolate frosting
Make cake according to directions on box. When cake is still hot, poke holes all over cake in different places. (I use the handle of a wooden spoon) Make pudding according to directions on box. DO NOT let it sit. Pour on top of cake making sure to pour into holes. Put cake in fridge and let cool completely. About an hour. When cake is cook, whip frosting to make it so you can pour over cake. Careful not to make it too runny. Let sit for about 10 min before serving.
Note: You can use different kinds of pudding for different flavors.
Enjoy!
(ingredients to make cake; eggs, oil water)
2 boxes vanilla pudding mix
4 cups milk
1 tub chocolate frosting
Make cake according to directions on box. When cake is still hot, poke holes all over cake in different places. (I use the handle of a wooden spoon) Make pudding according to directions on box. DO NOT let it sit. Pour on top of cake making sure to pour into holes. Put cake in fridge and let cool completely. About an hour. When cake is cook, whip frosting to make it so you can pour over cake. Careful not to make it too runny. Let sit for about 10 min before serving.
Note: You can use different kinds of pudding for different flavors.
Enjoy!
Red Velvet Poke Cake
1 Box red velvet cake mix
(ingredients for cake; eggs, oil water)
2 Boxes cheesecake pudding mix
4 cups Milk
10 Oreos
1 Small container whipped topping
Make and bake cake according to package. When cake it still hot, poke holes in several places. (I used the end of a wooden spoon) Mix pudding according to package. DO NOT let it sit. Pour pudding mix on cake making sure to pour it in the holes. Put in fridge until cooled. (About an hour) Spread whipped topping on top. Crush oreos and sprinkle on top on topping.
Note: I found that the pudding makes a little too much. So I suggest to make it will a little less milk than what the package says.
I make dessert every Monday for our Family Home Evening at my parents. This was a hit! Everyone loved it! Guess I'll be making it again.
Enjoy!
(ingredients for cake; eggs, oil water)
2 Boxes cheesecake pudding mix
4 cups Milk
10 Oreos
1 Small container whipped topping
Make and bake cake according to package. When cake it still hot, poke holes in several places. (I used the end of a wooden spoon) Mix pudding according to package. DO NOT let it sit. Pour pudding mix on cake making sure to pour it in the holes. Put in fridge until cooled. (About an hour) Spread whipped topping on top. Crush oreos and sprinkle on top on topping.
Note: I found that the pudding makes a little too much. So I suggest to make it will a little less milk than what the package says.
I make dessert every Monday for our Family Home Evening at my parents. This was a hit! Everyone loved it! Guess I'll be making it again.
Enjoy!
Crock Pot Chicken Terriyaki
1 lb Thawed Chicken, sliced or cubed
1 c. Chicken Broth
1/2 c. Terriyaki Sauce
1/3 c. Brown Sugar
Put all ingredients in a Crock Pot. Cook on high for 4-5 hours or until chicken is done.
Note: I made this with pork and it turned out really good. My husband LOVED it!
Enjoy!
1 c. Chicken Broth
1/2 c. Terriyaki Sauce
1/3 c. Brown Sugar
Put all ingredients in a Crock Pot. Cook on high for 4-5 hours or until chicken is done.
Note: I made this with pork and it turned out really good. My husband LOVED it!
Enjoy!
Thursday, February 21, 2013
Spinach Lasagna Roll-Ups
12 uncooked lasagna noodles
2 eggs, lightly beaten
2-1/2 cups ricotta cheese
2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 jar (26 ounces) meatless spaghetti sauce
Cook lasagna noodles according to package directions; drain. Meanwhile, in a large bowl, combine the eggs, cheeses, spinach, salt, pepper and nutmeg. Spread 1/3 cup cheese mixture over each noodle; carefully roll up. Pour 1 cup spaghetti sauce into an ungreased 13-in. x 9-in. baking dish. Place roll-ups seam side down over sauce. Top with remaining sauce. Bake, uncovered, at 375° for 20-25 minutes or until heated through.
Note: You can substitute the ricotta cheese with cream cheese. I cooked 13-14 lasagna noodles just in case some broke or tore.
I found this recipe on Pintrest and I LOVE it! And it's super easy to make.
Enjoy!
Wednesday, February 20, 2013
Holy Yum Chicken
1 1/2-2 lbs Boneless, skinless, chicken breasts or thighs, thawed
1/2 c. Dijon mustard
1/4 c. PURE maple syrup
1/4 c. White vinegar
1/4 tsp Salt
1/4 tsp Pepper
1 Tbs Cornstarch
Preheat oven to 450. Coat a 8x11 baking dish with spray oil. Lay chicken in pan. In a small bowl, whisk dijon mustard, syrup, vinegar, salt and pepper. Pour over chicken. Turn chicken around in sauce to make sure it gets coated. Bake uncovered for 40 minutes, or until chicken is no longer pink juice inside chicken is clear. Remove chicken from pan onto a separate plate. Do NOT discard the liquid. Immediately whisk 1 Tbs of the cornstarch to the liquid in the pan. This is the sauce you can our over the chicken. (It has to be hot to mix the cornstarch) If it's not the desired thickness, add a little more cornstarch.
This is AMAZING! It sounded gross when I first read the ingredients but I took a chance and man I am glad I did! I served it with rice and a salad. It was even good on top of the rice. I made enough for my husband and I for two dinners but we both loved it so much that there were no leftovers.
Enjoy!
1/2 c. Dijon mustard
1/4 c. PURE maple syrup
1/4 c. White vinegar
1/4 tsp Salt
1/4 tsp Pepper
1 Tbs Cornstarch
Preheat oven to 450. Coat a 8x11 baking dish with spray oil. Lay chicken in pan. In a small bowl, whisk dijon mustard, syrup, vinegar, salt and pepper. Pour over chicken. Turn chicken around in sauce to make sure it gets coated. Bake uncovered for 40 minutes, or until chicken is no longer pink juice inside chicken is clear. Remove chicken from pan onto a separate plate. Do NOT discard the liquid. Immediately whisk 1 Tbs of the cornstarch to the liquid in the pan. This is the sauce you can our over the chicken. (It has to be hot to mix the cornstarch) If it's not the desired thickness, add a little more cornstarch.
This is AMAZING! It sounded gross when I first read the ingredients but I took a chance and man I am glad I did! I served it with rice and a salad. It was even good on top of the rice. I made enough for my husband and I for two dinners but we both loved it so much that there were no leftovers.
Enjoy!
Tuesday, February 12, 2013
Spiral Pepperoni Pizza Bake
1 package (16 oz) spiral pasta
2 lb beef
1 lg onion
1 tsp salt
1/2 tsp pepper
2 cans (15 oz each) pizza sauce
1/2 tsp italian seasoning
2 eggs
2 c. milk
1/2 c. parmesan cheese
4 c. (16 oz) shredded mozzarella cheese
1 package (3.5 oz) pepperoni
Cook pasta. Cook beef and onion until beef is no longer pink and onion is tender. Stir in salt, pepper, italian seasoning and pizza sauce. Remove from heat. In a small bowl, combine eggs, milk and parm cheese. Drain pasta and toss with egg mixture. Transfer to a 3-qt baking dish. Add layer of pepperoni. Mix 2 cups of mozzarella cheese in meat mixture and spread on top on pepperonis. Sprinkle remaining cheese on top. Cover and bake at 350 for 20 minutes. Uncover and Bake for 20 more minutes.
You can easily add any other veggies you want to the dish and make it even better. If I had bell pepper and tomato at the time I would have cooked it in with the meat mixture. Give it a try! Enjoy!
Rebekah
2 lb beef
1 lg onion
1 tsp salt
1/2 tsp pepper
2 cans (15 oz each) pizza sauce
1/2 tsp italian seasoning
2 eggs
2 c. milk
1/2 c. parmesan cheese
4 c. (16 oz) shredded mozzarella cheese
1 package (3.5 oz) pepperoni
Cook pasta. Cook beef and onion until beef is no longer pink and onion is tender. Stir in salt, pepper, italian seasoning and pizza sauce. Remove from heat. In a small bowl, combine eggs, milk and parm cheese. Drain pasta and toss with egg mixture. Transfer to a 3-qt baking dish. Add layer of pepperoni. Mix 2 cups of mozzarella cheese in meat mixture and spread on top on pepperonis. Sprinkle remaining cheese on top. Cover and bake at 350 for 20 minutes. Uncover and Bake for 20 more minutes.
You can easily add any other veggies you want to the dish and make it even better. If I had bell pepper and tomato at the time I would have cooked it in with the meat mixture. Give it a try! Enjoy!
Rebekah
Saturday, January 19, 2013
Enchilada Casserole
1 lb beef
1 lg onion, chopped
2 cups salsa
1 can (15 oz) black beans, drained and rinsed
1.4 cup Italian dressing
2 Tbl taco seasoning
1/4 tsp ground cumin
6 flour tortilla shells (8 inch)
3/4 cup sour cream
1 cup shredded cheese
Cook beef and onion until beef to no longer pink. Drain. Stir in salsa, beans, dressing, taco seasoning and cumin. Place 3 shells in a 2 qt. baking dish coated with cooking spray. Layer with half of meat mixture, sour cream and cheese. Repeat layer. Cover and bake at 400 for 26 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted.
Note: You can replace the flour shells for corn shells. Since they are smaller you will need more. Also I found it helpful to cut the shells into strips.
I don't know why I didn't post this recipe sooner. This is a all time favorite in my house and in my family. It's an amazing dish!
Enjoy!
1 lg onion, chopped
2 cups salsa
1 can (15 oz) black beans, drained and rinsed
1.4 cup Italian dressing
2 Tbl taco seasoning
1/4 tsp ground cumin
6 flour tortilla shells (8 inch)
3/4 cup sour cream
1 cup shredded cheese
Cook beef and onion until beef to no longer pink. Drain. Stir in salsa, beans, dressing, taco seasoning and cumin. Place 3 shells in a 2 qt. baking dish coated with cooking spray. Layer with half of meat mixture, sour cream and cheese. Repeat layer. Cover and bake at 400 for 26 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted.
Note: You can replace the flour shells for corn shells. Since they are smaller you will need more. Also I found it helpful to cut the shells into strips.
I don't know why I didn't post this recipe sooner. This is a all time favorite in my house and in my family. It's an amazing dish!
Enjoy!
Beef and Tater Bake
4 cups frozen tater tots
1 lb ground beef
1 pck (16 oz) frozen chopped broccoli, thawed
1 can (10 3/4 oz) cream of broccoli soup
1 med tomato, chopped
1 can (2.8 oz) french fried onions
1 cup shredded cheese
1/2 cup milk
1/4 tsp garlic powder
1/8 tsp pepper
Cook tater tots in a 13x9 ungreased baking dish, uncovered, at 400 for 10 minutes. Cook beef until no longer pink, drain. Stir in soup, tomatoes, broccoli, 3/4 cup french fried onions, 1/2 cup cheese, milk, garlic powder and pepper. Heat through, Pour over tater tots. Cover and bake for 20 minutes. Uncover, sprinkle with remaining cheese and onion. Bake 5-10 minutes or until cheese is melted.
I made this for my family one Sunday and they loved it! Some of us are gluten intolerant so this dish was perfect.
Enjoy!
1 lb ground beef
1 pck (16 oz) frozen chopped broccoli, thawed
1 can (10 3/4 oz) cream of broccoli soup
1 med tomato, chopped
1 can (2.8 oz) french fried onions
1 cup shredded cheese
1/2 cup milk
1/4 tsp garlic powder
1/8 tsp pepper
Cook tater tots in a 13x9 ungreased baking dish, uncovered, at 400 for 10 minutes. Cook beef until no longer pink, drain. Stir in soup, tomatoes, broccoli, 3/4 cup french fried onions, 1/2 cup cheese, milk, garlic powder and pepper. Heat through, Pour over tater tots. Cover and bake for 20 minutes. Uncover, sprinkle with remaining cheese and onion. Bake 5-10 minutes or until cheese is melted.
I made this for my family one Sunday and they loved it! Some of us are gluten intolerant so this dish was perfect.
Enjoy!
Wintertime Beef Soup
1 lb ground beef
4 celery ribs, chopped
1 med onion, chopped
1 green bell pepper, chopped
2 cups water
2 cups tomato juice
1 can diced tomato
1 can (8 oz) tomato sauce
2 tsp beep bouillon
2 tsp chili powder
1/2 tsp salt
2 can kidney beans
2 cups chopped cabbage
Cook beef, celery, onion and bell until meat is no longer pink. Drain. Stir in water, tomato juice, tomato sauce, tomatoes, bouillon chili powder and salt. Brink to a boil. Reduce heat, cover and simmer for 30 minutes. Stir in kidney beans. Return to boil. Stir in cabbage. Reduce heat, cover and cook 12 minutes longer.
I have never cooked with cabbage before and didn't know if I would actually like it but my husband and I loved this soup. It didn't last long in the fridge before it was devoured.
Enjoy!
4 celery ribs, chopped
1 med onion, chopped
1 green bell pepper, chopped
2 cups water
2 cups tomato juice
1 can diced tomato
1 can (8 oz) tomato sauce
2 tsp beep bouillon
2 tsp chili powder
1/2 tsp salt
2 can kidney beans
2 cups chopped cabbage
Cook beef, celery, onion and bell until meat is no longer pink. Drain. Stir in water, tomato juice, tomato sauce, tomatoes, bouillon chili powder and salt. Brink to a boil. Reduce heat, cover and simmer for 30 minutes. Stir in kidney beans. Return to boil. Stir in cabbage. Reduce heat, cover and cook 12 minutes longer.
I have never cooked with cabbage before and didn't know if I would actually like it but my husband and I loved this soup. It didn't last long in the fridge before it was devoured.
Enjoy!
Southwestern Corn Chowder
3 cups cooked chicken, cubbed
1 med onion, cut in thin wedges
1 Tbl canola oil
2 cans (14.5 oz each) chicken broth
1 can corn
3/4 cup picante sauce
2 tsp ground cumin
1/2 cup chopped red pepper
1/2 cup chopped green pepper
2 Tbl minced cilantro
2 Tbl cornstarch
2 Tbl water
Saute chicken and onion in oil. Stir in broth, corn, picante sauce and cumin. Bring to a oil. Reduce heat, cover and simmer for 15 minutes. Stir in peppers and cilantro. Combine cornstarch and water until smooth. Gradually stir into soup. Bring to a boil. Cook and stir for 2 minutes or until slightly thickened.
Add some cheese to it and eat with chips. Perfect for winter time!
Enjoy!
1 med onion, cut in thin wedges
1 Tbl canola oil
2 cans (14.5 oz each) chicken broth
1 can corn
3/4 cup picante sauce
2 tsp ground cumin
1/2 cup chopped red pepper
1/2 cup chopped green pepper
2 Tbl minced cilantro
2 Tbl cornstarch
2 Tbl water
Saute chicken and onion in oil. Stir in broth, corn, picante sauce and cumin. Bring to a oil. Reduce heat, cover and simmer for 15 minutes. Stir in peppers and cilantro. Combine cornstarch and water until smooth. Gradually stir into soup. Bring to a boil. Cook and stir for 2 minutes or until slightly thickened.
Add some cheese to it and eat with chips. Perfect for winter time!
Enjoy!
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